Gobi 65 rice is a spicy, flavorful and a yummy Indo chinese based rice dish that is also a one pot recipe. So basically this gobi 65 fried rice is prepared by adding fried gobi 65 to Indo chinese style fried rice; which is also enhanced with strong Indian flavors […]
Vegetable idli upma is a quick and easy to make delicious breakfast that is enhanced and loaded with few veggies to add to its taste and to give it a healthy twist. This upma can be served as mini tiffin/ snack as well. I used veggies like carrot and capsicum […]
Kavuni arisi (Black rice)sweet pidi kozhukattai is a a very yummy and healthy snack that can be easily prepared at home using chettinadu rice flour, jaggery, coconut and elaichi for flavoring. As vinayagar chaturthi is near by I thought sharing this kozhukattai recipe will be ideal. Traditionally kozhukattai is made […]
Mushroom kathi roll/ Mushroom frankie roll is a delicious, spicy, and tummy filling Indian street food usually prepared by stuffing spiced veggies in a paratha bread. This frankie or wrap can be made with veggies or meat as well and works well as a lunch box recipe, snack, and travel […]
Panchamirtham/ Panjamirtham/ Panchamrut is a very delicious sweet usually prepared as offering for god (hindu). This Panchamirtham is made with fruits like ripe banana (as base), dry fruits, nuts, rock candy, jaggery, ghee and sometimes milk and chopped apples as well. I used homemade ghee in this panchamirtham recipe prepared […]
Vegetable pakora is a crispy and delicious deep fried snack made with veggies like cabbage, carrot, capsicum and onion along with gram flour, rice flour and basic spices. This simple and quick to make South Indian style pakora is a little healthy version of regular onion pakoda. This pakora can […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
